Crust. Mix and press into the base and 1 inch up the sides of a 9-inch springform. Bake at 350°F (175°C) for 10 minutes. Cool. Drop the oven to 325°F (160°C).

Waterproof the pan. Set the springform inside a slow-cooker liner or oven bag, gathered up the sides, then inside a roasting pan.

Beat the cheese. On low speed, beat the cream cheese with the brown sugar, maple syrup and cornstarch until completely smooth, scraping down twice.

Add the rest, gently. Beat in the sour cream, vanilla, maple extract and salt on low, then the eggs and yolk one at a time, mixing only until each disappears.

Bake in the bath. Pour over the crust. Put the roasting pan in the oven and pour boiling water halfway up the springform. Bake 65 to 85 minutes, until the outer 2 inches are set and the center 3-inch circle wobbles as one mass (150°F center).

Cool in stages. Oven off, door propped open, 1 hour. Then to the counter until room temperature. Run a knife around the rim, then refrigerate uncovered 8 hours or overnight.

Top. Boil the maple, butter and brown sugar 3 minutes, then stir in the toasted pecans and salt. Cool until thick but pourable, and spoon over the chilled cheesecake before serving.